I had a chance to visit the Traude Karia GH365 Greenhouse recently and was pleased to see that it was beginning to sprout some greenery. Traude's grandson Nathan showed me some of the initial seedlings at various stages. Although still a bit sparse, it's the start of what will be a 365 days a year process. Nathan also noted that they would begin by planting in stages to allow maturation to occur at reasonable intervals. There was a variety of tomatoes including one that was not only blossoming but also had several small green tomatoes coming along. Additionally, Traude had a range of her herbs getting started including oregano and rosemary. In that their greenhouse has a much larger growing area (18'x24') than my initial prototype (14' x 18') they will eventually be able to have a veritable bounty of fresh vegetables and herbs. Also with the 16 foot glazing span, they have the opportunity to hang baskets and troughs for additional produce taking advantage of the increased vertical space. My own greenhouse is jam-packed at the moment with some 30 or so primarily beefsteak tomatoes in large pots just beginning to blossom as well as at least 36 or so tomato starters for sale in small 4" starter pots in about two weeks time. These are all primarily Borghese plum tomatoes. Also my wheatgrass business is booming at the moment. I grow it, harvest it at it's prime, juice it using a special electric juicer with a wheatgrass auger, pour it into 1 oz. lidded cups and freeze it. My customers are primarily nutrition centres and health (organic) food outlets. Further to that I have plenty of tender Buttercrunch lettuce and spinach for salads, broccoli and green peppers just either germinating or as small sprouts as well as herbs such as parsley, oregano, rosemary and sage.
